Sauteed Broccoli Rabe

Broccoli rabe is related to turnips. It has been a favorite with Italians since ancient times and is cultivated widely in the Mediterranean.  It is often used as a topping for pizza, mixed into pasta and served with grilled scamorza or mozzarella di bufala cheese.


  • 1lb broccoli rabe
  • 2 tbsp olive oil
  • 1 tbsp dried red pepper flakes
  • 2 cloves garlic, minced
  • salt to taste
  • grinding black pepper
  • optional Mozzarella di bufala


  1. Trim the stems and wash and drain the rabe and coarsely chop them and set aside.
  2. Heat the olive oil in a saute’ pan and stir in the garlic and pepper flakes and cook for a couple of minutes. Add the rabe and cook until a small knife is easily inserted into a stem. Season with salt and pepper. Serve hot.
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